Herb-Green Rice with Peas
- 1/2 medium onion, roughly chopped
- 1 rib celery, roughly chopped
- 6 sprigs fresh corriander (cilantro), plus a few sprigs for garnish
- 6 sprigs flat leaf parsley, plus a few sprigs for garnish
- 2 fresh chiles poblanos, roasted and peeled, seeded and roughly chopped
- 1 large garlic clove, peeled and sliced
- 2/3 cup chicken broth or water
- Salt, about 1/2 teaspoon
- 1 cup fresh or (defrosted) frozen peas
- 1 1/2 tablespoons vegetable oil
- 1 cup long- or medium -grain rice
1. Preparing the green-herb mixture and peas. Place the onion, celery, cilantro, parsley, chiles poblanos and garlic in a small saucepan, add 1 1/4 cups water, cover and bring to a simmer over medium heat. Cook until the celery and onion are tender, about 10 minutes, then remove from the heat and let cool a few minutes until lukewarm, covered. Puree the mixture (including liquid) in a blender or food processor, return to the pan and add the broth. Simmer the fresh peas, if using them, in salted water to cover until tender, 4 to 20 minutes, depending on their maturity and freshness. Drain thoroughly and set aside; frozen peas only need to be defrosted.
2. Frying the rice. About 40 minutes before serving, combine the vegetable oil and rice in a 1 1/2 to 2 quart saucepan over medium heat. Stir frequently until the rice turns opaque but not brown, about 7 minutes. Meanwhile, heat the broth mixture to a simmer.
3. Simmering, steaming and finishing the rice. Add the hot liquid to the rice, stir, scrape down the sides of the pan, cover and simmer 15 minutes over medium-low heat. Let the covered pan stand 5 to 10 minutes off the fire until the grains are tender (but not splayed). Add the peas to the pan and fluff the rice with a fork, mixing thoroughly. Scoop into a warm serving bowl, garnish with the cilantro and parsley and serve.
Prep Time 15 min
Cook Time 20 min
Ready Time 35 min